Beef Paprika

Ingredients

·         600 g boneless sirloin steak, trimmed of the fat and cut into four pieces

·         ¼ tsp. salt

·         Ground black pepper to taste

·         2½ tbsp. paprika

·         2 tbsp. plain flour

·         1 tbsp. safflower oil

·         1 onion cut into 2.5 cm cubes

·         1 green pepper, cut into 2.5 cm squares

·         1 garlic clove, finely chopped

·         350 ml chicken stock

·         8 big mushrooms cut in halves

Preparation

1. Season the beef pieces with salt and some of the pepper. Combine 2 tablespoons of the paprika and flour on a plate. Dredge the pieces of beef in this mixture, ensuring that each one is coated evenly. Reserve the remaining flour-paprika mixture.

2. Heat 1 teaspoon of oil in a non-stick frying pan over medium-high heat. Sear the meat in the pan, then transfer it to a small bowl and set it aside.

3. Wipe the pan clean with a paper towel; heat the remaining of the oil in it. Add the onion, green pepper and garlic, and sauté them, stirring occasionally for about 5 minutes or until the onions are translucent. Add the remaining flour-paprika mixture, then whisk in the stock.

4. Add the meat and bring the stock to a simmer. Cover the pan and simmer the beef and vegetables for 1¼ hours. Stir in the mushrooms and the remaining ½ tsp. of paprika; cook the mixture, covered, for 15 minutes longer.

Serve the beef surrounded by the vegetables and covered with the sauce.

Makes 4 servings.

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Grilled Tomatoes Halves

Ingredients

4 big, ripe tomatoes

Freshly ground black pepper to taste

3 tbsp. grated Parmesan cheese

3 tbsp. fresh breadcrumbs

2 tbsp. margarine

Preparation

1. Preheat oven on grill for 15 minutes

2. Cut the tomatoes in half, cross wise. Arrange them in the oven-grill pan, with cut sides facing upwards. Sprinkle them with a few grindings of black pepper. Combine the cheese and breadcrumbs in a small bowl and pat the mixture evenly over the tomatoes. Place a dot of margarine on each tomato half.

3. Place the pan in the oven, about 7.5 cm from the heat source.

4. Grill the tomatoes for 6-8 minutes, watching carefully for any sign of burning – lower the heat or move the pan further away from the heat source if necessary.

5. When the topping is golden-brown, test the tomatoes by pressing their sides gently. They should yield only slightly – if grilled beyond that point they may fall apart.

6. Quickly lift the tomatoes from the pan with a large spatula and serve them on a warm platter.

Note: If it is easier for you, the tomatoes can be grilled ahead of time and served at room temperature.

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Spring Ham Rolls

Ingredients

·         8 slices lean, smoked ham

·         100 g button mushrooms, sliced

·         1 apple cubed

·         2 sticks celery, chopped

·         ½ cup chopped walnuts

·         ½ cup salad dressing

·         Tomato, parsley and olives for garnish

Preparation

1. Mix all ingredients except the ham

2. Spoon ham into slices

3. Fold or roll ham slices

4. Garnish with tomato wedges, parsley and olives

Serves 4

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Shoulder Lamb Chops Braised with Onions and Peppers

Ingredients

·         6 shoulder chops

·         4 medium-sized onions, peeled and thinly sliced

·         3 medium-sized green peppers; seeded and thinly sliced

·         ½ tsp. salt

·         Freshly ground black pepper to taste

·         1 cup tomato sauce

·         1 tsp. dried basil

Preparation

1. Rub a saucepan with margarine and sear chops for 2-3 minutes per side. Add the onions, green pepper and tomato sauce. Cover and simmer for 25-30 minutes.

2. Add the basil and cook covered for another 5-10 minutes. Remove chops, spoon sauce into a bowl and remove as much fat as possible.

3. Quickly re-heat chops in sauce and serve.

Makes six servings

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Oven-Roasted Corn on the Cob

Ingredients

·         6 medium sized fresh sweet corn cobs in the husk

·         Margarine

·         Salt to taste

·         Freshly ground black pepper to taste

Preparation

1. Preheat oven to 200⁰C (392⁰F).

2. Lay cobs one layer deep in a large roasting pan and roast, uncovered in the oven for 30 minutes or until kernels are tender.

3. Remove cobs from the oven; peel of husks and serve with margarine, salt and pepper.

Makes six servings

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Chicken Broth

Ingredients

·         2 kg chicken parts such as wings and gizzards

·         500 ml celery stalks and leaves, chopped

·         1 medium-sized onion, peeled and chopped

·         1 large carrot, chopped

·         125 ml fresh parsley leaves

·         10 ml salt

·         6 whole black peppercorns

·         1.75 ml boiling water

Preparation

1. Remove all visible fat from the chicken parts, but leave the skin. Place chicken in large cooking pot, add all the remaining ingredients and bring to boiling point. Lower heat to very low and skim. Cover the pot and simmer for 2 hours, skimming regularly.

2. Strain the broth through a sieve into a bowl. Allow to cool down to room temperature, and then place it in the refrigerator to settle the fat by chilling. When the fat is solid, remove it and discard. Scrape all the vegetables off the chicken pieces, then remove and discard all skin, bones and remaining fat.

Serves 8.

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Cheese and Noodle Casserole

Ingredients

·         200 g noodles

·         1 litre water

·         5 ml salt

·         1 large onion, peeled and sliced

·         8 bacon rashers, cut into I cm pieces

·         5 ml sunflower oil

·         250 g smooth cottage cheese

·         1 large tomato, cut into thin slices

·         20 ml dry breadcrumbs

Preparation

1. Preheat oven to 180⁰ C (356⁰ F).

2. Cook the noodles in boiling salted water until they are tender. Drain.

3. Sauté the onion and bacon in the sunflower oil until they turn golden and crisp.

4. Combine the noodles, onion, bacon and cottage cheese.

5. Place in oven-proof casserole, cover with tomato slices and sprinkle breadcrumbs.

6. Bake for about 20 minutes.

Serves 6.

Engela

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